Curried Couscous Pilaf
- 1 cup couscous (the larger-grained variety, if you can find it, but any type will work)
- 1⁄4 cup Curry Oil
- 1 cup boiling water
- 1⁄2 cup dried currants, plumped in
- 3 tablespoons hot water
- 1⁄2 bunch scallions
- 1 fresh jalapeño pepper, seeded and diced very small
- 1 carrot, peeled and diced very small
- 1⁄2 red bell pepper, cored, seeded, and diced very small
- 1⁄2 red onion, peeled and diced very small
- Salt and pepper to taste
- Green Tabasco sauce to taste
- 1 tablespoon freshly squeezed lime juice
- 1 1⁄2 teaspoons chopped fresh mint
- 1 1⁄2 teaspoons chopped fresh cilantro
Instructions:
This twist on plain couscous adds spice, color, and texture to chicken, fish, or tofu. Or enjoy this dish as a simple salad for lunch.
- Mix the couscous with the curry oil in a stainless steel bowl. Pour the boiling water over the couscous mixture. Cover the bowl with plastic wrap and set aside.
- Mix the currants, scallions, jalapeños, carrots, red peppers, and onions into the couscous. Season with salt and pepper, green Tabasco, and the lime juice.
- Garnish with the chopped mint and cilantro. Serve at room temperature.